Factors Affecting the Nitrate Content of Vegetable and Fruit Foods

T. Bodiphala , D.P. Ormrod
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引用次数: 7

Abstract

The nitrate contents of a number of canned foods, baby foods frozen foods and vegetables were determined. Spinach, beets'and several fruits were found to generally have the highest nitrate content. Nitrate was partially transferred to the liquid nortion of foods consisting of a solid immersed in liquid and was also transferred to blanching water. The rate of transfer of nitrate from solid to liquid varied for different foods and different plant parts. Nitrate was not lost during cooking but nitrate reductase activity was quickly destroyed by cooking. The use of nitrate fertilizers on soil markedly increased nitrate content of plants growing in that soil.

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影响蔬菜和水果食品中硝酸盐含量的因素
测定了几种罐头食品、婴儿食品、冷冻食品和蔬菜的硝酸盐含量。菠菜、甜菜和几种水果的硝酸盐含量普遍最高。硝酸盐部分转移到由固体浸没在液体中的食物的液体中,也转移到焯水中。硝酸盐从固体到液体的转移速率因不同的食物和不同的植物部位而异。硝酸盐在蒸煮过程中不会损失,但硝酸盐还原酶的活性很快被破坏。在土壤上施用硝酸盐肥料显著增加了土壤中生长的植物的硝酸盐含量。
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